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Principiante
French
Classic French Omelette
Fonte: Chef
10 min1300 kcal
VegetarianoSenza glutinePochi carboidrati+1
Lecsó
Sweet yellow peppers and tomatoes cooked down slowly in lard with onion and paprika until they collapse — made by the vatful in August and eaten all winter.
Fonte
Ricetta di Hungarian home kitchens · 🏺 Tradizionale · Onions cooked slow in fat, a heavy spoon of paprika off the heat, and sour cream stirred in at the end — the same three moves under most of the country's cooking.
Hungarian · summer vegetable stew — An ownerless traditional dish, so no cook is credited. The cited article confirms the pepper-and-tomato base, the onion and lard, the paprika and the common additions of egg and sausage. Quantities and method are this book's own.
Watch it being made · 3 videos
⏱ 45 min🍽 4 porzioni🔥 210 kcal🇭🇺 Ungheria🌶️
HalalVeganoVegetarianoSenza glutineSenza latticiniSenza frutta a guscio
Passaggi
Cook the onions in the lard over low heat for 12 minutes until soft and translucent.
Off the heat, stir in the paprika. Put it back on the heat straight away.
Add the peppers and the salt, cover, and let them sweat 15 minutes until they slump and give up their liquid.
Add the tomatoes, sugar and hot pepper. Cook uncovered 15 minutes, until the whole thing is glossy and no longer watery.
💡 The sugar is not for sweetness. A teaspoon takes the metallic edge off the tomatoes and you will not taste it.
Taste for salt and take it off the heat. It should be spoonable, not soupy.
Serve warm with bread, or with a fried egg broken into it, or spooned over rice.
💡 Consigli
- Lecsó is a base as much as a dish. Break eggs into it, drop in sliced kolbász, or use it as the bottom of a rice pot.
- Adding sausage or bacon makes it excellent and stops it being vegan — worth knowing which version you are cooking.
- It freezes perfectly. Hungarian households put up jars and bags of it every August.
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